Red Velvet Muffins
These Red Velvet Muffins don't need to covered in icing and called a cupcake! They are incredibly moist, decadent and delicious all on their own.
Equipment
- muffin tray
- oven
Ingredients
- 2 tbsp ground flax
- 5 tbsp warm water
- 1 cup beet purée (instructions included)
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 tsp vanilla
- ¼ cup olive oil
- ¼ cup non dairy milk
- 1 cup gluten-free flour
- ⅓ cup sorghum flour
- ½ cup cacao powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ⅓ cup chocolate chips + more for garnish
Instructions
- Preheat the oven to 375 degrees.
- Prepare flax egg and allow to gel.
- Beet Puree: I trimmed the edges of the beets, rinsed the dirt off and wrapped them in foil. I popped them in the oven at 400d for 1 hour. Fork test them after 1 hour. Once tender, remove them from the oven and wait until they are cool enough to handle and then blend until smooth.
- Add beet puree, maple syrup, coconut sugar, vanilla, olive oil and nondairy milk and whisk to combine.
- Add dry ingredients and stir until completely mixed. Add chocolate chips. Use silicone cupcake holders or parchment liners (or grease a muffin tin).
- Spoon batter 3/4 of the way up the liner until all the batter is gone. Place 3 (or more) chocolate chips on top of muffins.
- Bake for 18-20 minutes.
- Once muffins are done, remove from the oven and sprinkle with flaky sea salt right away so salt sticks to hot chocolate chips.
- Wait for muffins to cool completely before enjoying.